Reeses Cookies Recipes

PEANUT BUTTER CUP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

AMAZING REESE'S PEANUT BUTTER COOKIES

Steps:

• Preheat Oven to 375. Unwrap the chocolates and have them ready.
• Sift together the flour, salt, and baking soda, set aside.
• Cream together the butter, sugar, peanut butter, and brown sugar until fluffy. Beat in the egg, vanilla, and milk. Add the flour mixture. Mix well.
• Shape into balls and place in ungreased mini muffin pan.
• Bake 6-8 minutes (I bake for 6). Remove from oven and immediately press a mini PB cup into each ball. Cool and carefully remove from pan.

REESE'S COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line a cookie sheet with parchment paper.
• Sift together the flour, baking soda, and baking powder.
• Cream together the butter and peanut butter.
• Add the sugar and brown sugar and mix until light and fluffy.
• Add eggs 1 at a time and mix until combined.
• Slowly add the flour and mix until well incorporated.
• Stir in 2 cups of the Reese's Pieces candy. (The 1/2 cup of the candies are for topping the cookies before baking)
• Cover the cookie dough and refrigerate for 30 minutes.
• Using a small cookie dough scoop or a tablespoon, scoop out dough, and drop onto the covered cookie sheet.
• Using the heel of your hand, gently press down on the cookie dough. Then lightly press a few of the extra candies on top of the cookie dough.
• Bake for 10 to 12 minutes, until the edges are lightly golden brown.
• Allow cookies to rest for 1 to 2 minutes before removing cookies.

REESE'S ORIGINAL PEANUT BUTTER CHIP COOKIES

Steps:

• Cream butter (or shortening), sugars, and vanilla until light and fluffy.
• Add eggs and beat well.
• Combine flour and baking soda.
• Add to batter and mix well.
• Stir in chips.
• Place by teaspoon fulls onto ungreased cookie sheet.
• Bake 350°F for 10-12 minutes.

LOADED REESE'S COOKIES

Steps:

• Preheat oven to 350°F. Cover a cookie sheet with parchment paper & set aside.
• In smaller bowl, mix flour, baking soda and salt. Set aside.
• In a mixing bowl, add butter and shortening and mix well until pale and creamy looking. Add in sugars and mix until combined. Add the eggs and vanilla; mix again.
• Pour the flour mixture into the butter mixture and mix until dry ingredients are incorporated.
• Stir in the mini chocolate chips, peanut butter chips, 1/2 cup Mini Peanut Butter cups and 1/3 cup Mini Reese's Pieces.
• Combine both sizes of the leftover Reese's Pieces into a shallow bowl.
• Scoop the dough out using a medium sized cookie scoop and then press the ball of dough into the bowl of Reese's. Use your hands to gently turn the cookie dough right side up, pressing the Reese's Pieces into the dough so that they don't fall off. The top part of the cookie dough ball should be covered with Reese's.
• Take 1 of the remaining Mini Peanut Butter Cups and press it into the top of the dough ball, amongst the Reese's Pieces. Now the cookie dough should be pretty loaded with Reese's!
• Place the dough balls on the prepared baking sheet about 1.5"-2" apart.
• Bake for 11-12 minutes until the cookies just barely begin to turn light brown on the edges.
• Let them cool on the baking sheet for 10 minutes before transferring to a wire cooling rack. Enjoy!

REESE'S PEANUT BUTTER CUP COOKIES

Steps:

• In a mixing bowl, cream the butter, peanut butter and sugars. Add vanilla and mix. Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, mix the flour, baking soda and salt. Add to mixture in mixing bowl and mix until well combined.
• Roll the dough into 1" balls, then roll in sugar. Place onto a non-stick baking mat.
• Refrigerate the cookies for 30 minutes.
• Spray mini muffin tins with cooking spray, then place a cookie dough ball in each muffin cup.
• Bake the cookies at 375 degrees for about 8 minutes. If you like cookies to be soft, be sure not to overbake them. They shouldn't be browned at all.
• As soon as the cookies come out of the oven, press the peanut butter cups into the center of the cookie.
• Allow the cookies to cool for about 10-15 minutes in the pan, then loosen the cookies and move them to a wire rack to cool completely.
• Store the cookies in an airtight container.

REESE'S COOKIES RECIPE

Steps:

• Using a stand mixer, add the butter, peanut butter, brown sugar, and sugar and beat until light and fluffy before gradually adding in the eggs.
• Add in the vanilla, flour, baking soda, and salt until just barely combined on low speed then fold in 1 cup of Reese's pieces with a wooden spoon.
• Refrigerate the dough for an hour then scoop 2 tablespoon-sized cookie dough balls and press in the remaining half cup of Reese's candies into the top of the dough balls and bake at 350 degrees F for 10 to 12 minutes.